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Overview

Jamie Oliver--one of the bestselling cookbook authors of all time--is back with a bang. Focusing on incredible combinations of just five ingredients, he's created 130 brand-new recipes that you can cook up at home, any day of the week. From salads, pasta, chicken, and fish to exciting ways with vegetables, rice and noodles, beef, pork, and lamb, plus a bonus chapter of sweet treats, Jamie's got all the bases covered. This is about maximum flavor with minimum fuss, lots of nutritious options, and loads of epic inspiration.

Product Details

About the Author

Jamie Oliver is a global phenomenon in food and food activism. Over a seventeen-year television and publishing career, he has inspired millions of people to enjoy cooking from scratch and eating fresh, delicious food. Jamie started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since worked with some of the world’s top chefs. His television and publishing career began in 1999 with The Naked Chef series. He has set up two Fifteen restaurants in England, garnered international acclaim for his Barbecoa and Jamie's Italian restaurants, changed school dinners in the UK, and revolutionized home cooking.

The Jamie Oliver Foundation seeks to improve the lives of people all over the world through food education. Jamie writes for publications in the UK and around the world, including his own Jamie Magazine, appears on his YouTube channels Jamie Oliver’s Food Tube and Drinks Tube, has five award-winning apps, and has published more than fifteen bestselling cookbooks, including Cook with Jamie. He starred on the ABC TV show Jamie Oliver's Food Revolution, where he took on health and diet for children in the United States. Jamie lives in London and Essex with his wife, Jools, and their children, Poppy, Daisy, Petal, Buddy, and River.

Read an Excerpt

Put a grill pan on a high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all the flesh into 1/2-inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls.

Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then grill for 2 to 3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside.

Divide up the mango and the hoisin bowls. Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.

Wash the carrots, halve any larger ones, then place in a large cold nonstick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly. Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.

Transfer the carrots to the dressing bowl while you toss the grains in the pan for 1 minute with a splash of water to warm through. Tip into the bowl and mix with the dressed carrots, then divide between your plates.

Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads. Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.

Place the salmon skin-side down in a colander over a pan of boiling salted water, covered, to steam for 8 minutes. Line up the beans, trim off just the stalk end, then boil in the water under the salmon for 6 minutes, or until just cooked but not squeaky. Gently lower in the eggs to cook for exactly 5 1/2 minutes, alongside. Meanwhile, squash the olives and remove the pits, then finely chop the flesh. Mix half of the olives through the yogurt with a splash of red wine vinegar, taste, and season to perfection with sea salt and black pepper.

Remove the salmon to a board, then drain the eggs and beans in the colander. Toss the beans in the dressing and divide between your plates. Refresh the eggs under cold water until cool enough to handle, then peel and cut into quarters. Flake over the salmon, discarding the skin, arrange the eggs on top, and dot over the remaining chopped olives. Finish with 1 teaspoon of extra virgin olive oil and a good pinch of pepper, from a height.

Preheat the oven to 350°F. Carefully cut the squash into rough 2-inch chunks (seeds and all), then, in a roasting pan, rub all over with the harissa, 1 tablespoon of olive oil, and a pinch of sea salt and black pepper. Roast for 50 minutes, or until soft, golden, and gnarly.

With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl. Halve, peel, pit, slice, and toss in the avocados, then gently mix in the salad leaves. Use forks to divide and tear the hot squash (skin, seeds, and all) between your plates. Divide up the salad on top and tear over the mozzarella, then serve.

Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans. Toast the almonds in a dry grill pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice.

Drain the peppers and open out flat, then char on the hot grill until bar-marked on one side only. Remove and slice 1/2 inch thick. Finely slice the parsley stalks, pick the leaves, then toss with the fava beans, peppers, 1 1/2 tablespoons of extra virgin olive oil, and 1 tablespoon each of red wine vinegar and brine from the pepper jar. Taste, season to perfection with sea salt and black pepper, and divide between your plates.

Finely shave over the cheese with a vegetable peeler, drizzle with 1 teaspoon of extra virgin olive oil, scatter over the almonds, and serve.

Use a vegetable peeler to strip the cucumber lengthways into fine ribbons. In a bowl, toss it with a small pinch of sea salt and 2 tablespoons of red wine vinegar, and scrunch to quickly pickle it. Pick and mix in most of the dill.

Drape and divide the smoked salmon between two plates. Halve, pit, peel, and add the avocado. Pile the cucumber ribbons delicately to one side, filling the avocado halves with the cucumber liquor. Spoon over the cottage cheese, then drizzle with 1 teaspoon of extra virgin olive oil, add a pinch of black pepper from a height, pick over the remaining dill, and tuck on in.

Score the duck skin, rub all over with sea salt and black pepper, then place skin-side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.

Slice 10 thin slices of baguette (keeping the rest for another day). Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any seeds).

Finely slice the duck, place on the toasts, dotting any extra slices of duck in between, then add the oranges in and around. Dress the watercress with any resting juices on the board, then sprinkle over. Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Peel the red onion and slice it as finely as you can. In a large bowl, scrunch it with 1/2 a tablespoon of red wine vinegar and a little pinch of sea salt. Trim and finely slice the celery and pile on top of the onion. Finely slice the parsley stalks, add to the bowl, then pick over the leaves.

Drain the beans and place in a single layer in a hot non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil. Have faith, let them crisp up and get golden on the bottom, then turn so they crisp up on the other side.

Drizzle 1 tablespoon each of extra virgin olive oil and red wine vinegar over the onion salad, drain and flake in the tuna, then gently toss it all together. Divide the popped beans between your plates, pile the salad on top and sprinkle from a height with a good pinch of black pepper, then tuck in.

Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1/2 a tablespoon each of extra virgin olive oil and red wine vinegar, the horseradish, and crème fraîche, then season to perfection with sea salt and black pepper. Delicately toss with the watercress and any reserved beet leaves.

Divide up the bresaola between your plates, followed by the beet salad, then drizzle with 1 teaspoon of extra virgin olive oil, and serve.

Cook the rice in a pan of boiling salted water according to the package instructions. Trim the chard stalks, cut them off and pop just the stalks into a colander. Cover and steam above the rice for 3 minutes. Add the leaves, and steam for another 2 minutes, then remove. Meanwhile, finely chop the cherries and, in a large bowl, mix with 1 tablespoon each of red wine vinegar and rice cooking water, then 1 tablespoon of extra virgin olive oil. Finely slice the walnuts, then the chard stalks. Shred the leaves.

Drain the rice well, add to the cherry dressing bowl with all the chard, and crumble in the feta. Toss well, then taste and season to perfection with sea salt and black pepper. Dish up, and sprinkle over the walnuts.

With a sharp knife, slash the mackerel skin at 1/2-inch intervals, then place skin-side down in a non-stick frying pan on a medium heat to get super golden and crisp. Meanwhile, drain the beets, saving any juice. Finely slice the beets – I like to use a crinkle-cut knife. Arrange on your plates and pile the watercress on top.

Stir the horseradish into the yogurt, then taste and season to perfection with sea salt and black pepper. Place the crispy mackerel on top of the salads, then dot around the horseradish yogurt. Mix the beet juice with 1 tablespoon of extra virgin olive oil and drizzle over the top, then tuck in.

Put all the anchovies and their oil into a blender with 1 tablespoon of liquor from the preserved lemon jar and a splash of water. Blitz until smooth, loosening with a little more water, if needed.

Trim the broccolini and blanch in a large pan of boiling salted water for 3 minutes, or until just tender, while you quarter the preserved lemon and trim away the seedy core, then finely chop the rind. Finely slice the chilies. Drain the broccolini, return to the pan over the heat, and toss with the lemon, most of the chili, and 1 tablespoon of extra virgin olive oil. Add the lentils and toss for 2 minutes, then divide between plates, drizzle over the anchovy dressing, and scatter with the reserved chili. Finish with 1/2 a tablespoon of extra virgin olive oil.

Toast the seeds in a dry non-stick frying pan on a medium heat until lightly golden, tossing regularly, then remove. Put three-quarters of the seeds into a pestle and mortar with a pinch of sea salt, and pound until fairly fine. Peel and add the garlic, then smash to a paste. Squeeze in the lemon juice, then muddle in 1 tablespoon of extra virgin olive oil and a tiny dribble of red wine vinegar to make a delicious tahini-style dressing.

Wash the carrots, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Core and slice the apples the same way, then toss both with the tahini dressing. Taste, season to perfection with salt and black pepper, then scatter over the remaining seeds.

Toast the pine nuts in a dry non-stick frying pan on a medium heat for 1 minute, or until lightly golden, tossing regularly, then remove. Cut off the watermelon rind, pick out any seeds, then slice as finely as you can. Very finely slice the radishes, keeping any nice leaves attached, then gently dress both with 1 tablespoon of extra virgin olive oil and 2 tablespoons of red wine vinegar. Taste and season to perfection with sea salt and black pepper.

Arrange the watermelon and radishes on your plates or a sharing platter, sprinkle over the pine nuts, then pick over the mint leaves. Crumble over the feta, and finish with a pinch of pepper from a height.

Peel the celery root, then finely slice into matchsticks with good knife skills, using the julienne cutter on a mandolin (use the guard!), or a coarse box grater.

In a bowl, dress the celery root with the mustard, yogurt, and 1 tablespoon each of extra virgin olive oil and red wine vinegar. Scrunch and massage together. Pick in the tarragon leaves, mix well, then taste and season to perfection with sea salt and black pepper. Divide between two plates, then wrap the prosciutto in waves around the outside. Drizzle with 1 teaspoon of extra virgin olive oil and sprinkle from a height with a pinch of pepper.

Preheat the oven to 350°F. Scrub the sweet potatoes clean, place in a roasting pan, and bake for 1 hour, or until soft through.

Once done, roughly chop the tomatoes, trim and finely slice the scallions, then toss it all with 1 tablespoon of extra virgin olive oil and a splash of red wine vinegar. Taste and season to perfection with sea salt and black pepper.

Tear the soft sweet potatoes between two plates. Toss the arugula through the tomatoes, then pile on top. Crumble over the feta, drizzle with 1 teaspoon of extra virgin olive oil, and sprinkle from a height with a pinch of pepper.

Toast the hazelnuts in a dry non-stick frying pan on a medium heat until lightly golden, tossing often, then remove and randomly crush and finely slice them.

Tear off and discard any tough kale stalks, then roll up the leaves and slice super-finely, putting them into a large bowl as you go. Drizzle with 2 tablespoons of extra virgin olive oil, then add the buttermilk and half the nuts. Finely grate in half the Parmesan and all the lemon zest, then squeeze in half the juice. Scrunch and massage the kale to soften it. Taste and season to perfection with sea salt and black pepper, adding extra lemon juice, if you like.

Plate up, finely grate over the remaining Parmesan and scatter over the rest of the hazelnuts, then drizzle with 1 teaspoon of extra virgin olive oil.

Most Helpful Customer Reviews

Came online to buy my sister a copy of Chef Jai Scovers' book called Conquer Your Kitchen and I saw this book. I ordered two. Love Jamie. He could print a new phone book and I would buy it!

Harnoor_Kapoor

More than 1 year ago

@Jamie Oliver Loved the new recipe book. It perfectly demonstrates creativity and excellence only with 5 ingredients. Most of the meals represent various cultures. Not getting too hung up on authenticity makes the recipes more unique and delectable. Was deserving of a 6-star review, but only let me give 5.

Anonymous

More than 1 year ago

5 plus stars. I own hundreds of cookbooks and without a doubt this is one of the BEST! It has a beautiful picture for every recipe. It is the companion book to his tv show. Not only are the recipes quick and easy but tasty. A must have cookbook.

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